lindag

i bought a bag of coconut to make the baked oatmeal recipe and. I have a whole lot left. I know from previous experience that it won't get used up for a very long time. Can I successfully freeze the rest of it? Posted while enjoying a whiskey and soda.

I'm a big fan of those 'tracks'. I keep a spare pair of shoes with them on next to the front door so I can slip them before heading out to the mailbox or for the newspaper. I get a lot of use from them as our winters are pretty long here. in fact I've used mine just about every day since thanksgiving.

I highly recommend you have a look at the KAF website, lots of recipes for the smaller pan, I've used them and they work great. Here's is my favorite recipe that was scaled down especially for the Pan de Mie: Potato Wheat Bread (for Pan de Mie pan) Soft and moist from the addition of fresh potato, this 100% whole wheat bread rises tall, slices beautifully, and is a great keeper. 2/3 cup water 2/3 medium-small potato, about 3- ½ ounces 1/3 cup lukewarm milk 2 2/3 Tbs room-temperature butter 1 tsp salt 1 1/3 Tbs honey 2 1/3 cups King Arthur White Whole Wheat Flour 1/2 Tbs instant yeast Peel the potato, and cut it into chunks. Combine it in a small saucepan with the water, which should just cover the potato (if you've cut it in small enough chunks). Simmer the potato until it's soft. Remove the pan from the heat, and use a small food processor, blender, or hand beater to blend the potato/water into a smooth, chunk-free slurry. See "tips," below left. Once the potato mixture has cooled to lukewarm, combine it with the remaining ingredients. Mix and knead them — by hand, mixer, or bread machine — to form a smooth, supple dough. Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise until puffy though not necessarily doubled in bulk, 60 to 90 minutes. Lightly grease a 9" x 5" loaf pan. Transfer the risen dough to a lightly greased work surface, shape it into a log, and fit it into the pan. Cover the pan with lightly greased plastic wrap (or, even better, a clear shower cap), and allow the dough to rise until its domed center is about 1" over the lip of the pan, about 60 to 90 minutes. Towards the end of the rising time, preheat the oven to 350°F. Remove the plastic, and put the bread into the oven. Bake the bread for 37 to 40 minutes, until it's golden-brown on top and tests done; a digital thermometer inserted into the center will register at least 190°F. Remove the bread from the oven, and turn it out of the pan onto a rack to cool completely. For a soft, flavorful crust, brush the loaf with melted butter while warm. Tips •If you don't want to prepare the potato as directed, simply add 3/4 to 1 cup water and 5 ounces (about 2/3 cup) unseasoned mashed potato to the dough. Use the lesser amount of water to start, then add more, if necessary, to make a smooth, supple dough.

For basic baking, I.e., the 9", 8" and 9x13", sheet pans, and all my bread pans I've gone completely over to Williams-Sonoma Gold Touch. These are the pans that will perform perfectly (no sticking, perfect browning) and will last a lifetime. And, they stay beautiful to look at. BTW, I also have that 9" Pullman pan and it is really nice. I don't bake bundt cakes.

I did the same thing only mine was an electric pressure cooker sitting on top of my (then) glass top range. Went outside to get the mail or something and came in to find that I'd bumped the knob on the range and the burner under the PC was glowing hot and the pot was melting!

Can someone help me here? My store had only sweetened coconut. Do you think it will make any real difference if I use that?

I have been using dry vermouth as my white wine for cooking for years. Never had a bottle go bad. It sure beats trying to have the right white on hand.

I feel for your situation! No food in the stores is a giant bummer when you really need a few things to tide you over. We're just getting over a cold front here in the Northern Rockies...the snow we've had since before Xmas is disappearing and the highs are in the low thirties now. The good news is that it's crabbing season in the PNW and I was able to pick up the last two in my grocers and they were $5.99 lb. which is pretty reasonable since I'm a ways from the Coast. IMO, nothing beats fresh Dungeness!!! BTW, that artisan loaf looks just wonderful!

I've never liked oatmeal or porridge or any other type of hot cereal. Over the years I've tried many times to change that without success. Yesterday I ran across a recipe that looks so good I may be able to, if not tolerate hot cereal, but have a substitute that's pretty healthy and contains oatmeal. It looks delicious and I can't wait to try it; I just have to get some coconut. Morning Glory Baked Oatmeal

I'm ashamed to admit that I have two big, bulging freezers that are totally out of control! Things are always falling out, and I can never find anything I need until I buy its replacement. What's worse is that I have a Schwan's order coming next week in addition to an order of frozen dog meat and I don't know how I'm going to shove all that in too!!! I guess I'll have to get busy in the next few days and do some serious culling.

I like using a dark beer, like a stout, in my short ribs recipes.

Thanks for the comment about their bacon, I don't use much of the stuff but I will buy some next time to use in recipes!

My friend has been telling me about this company and how terrific the quality is of their products. So last night I caved and placed my first online order which will be delivered in about two weeks. I went for things like the frozen corn, a small pizza, fried rice, Italian meat balls, etc. Has anyone out there had any experience with this service?

N Next thing you know the tables will have to have some sort of parking meter. And it's really a shame for the paying customers to have no place to sit.

Patrick, you may not think your breads are quite perfect but they certainly are beautiful!

When I've had a head of cauliflower that is starting to blacken (just yesterday as a matter of fact), I use a potato peeler to skim off the dark spots.

Where I live there are precious few good choices for moderately priced, good, sit-down meals. One of those here is Red Robin. Unfortunately, unless I want to sit among ill-behaved, shrieking children and indulgent moms it's not the place to go. If I wanted a chuck e cheese atmosphere, I'd go to Chucky E Cheese.

When I lived in Portland we used to frequent Baja Fresh restaurants... completely staffed by Latinos, exceptionally clean, and excellent food. I miss having access.

I've been making bread at home since the 70's and it's still my favorite pastime. I've gone from a 4.5 qt. KA to a 5 qt. KA (Hobart-made) to a big Electrolux and then back to my 5 qt. KA. After all that I now use my Zojirushi bread maker on the dough setting; then remove the dough, shape and bake in my oven. Perfect every time because I can control the temp and time of baking. I love how the bread maker takes all the work out of it, plus the cleanup is so much quicker (the bread pan is non stick and washes up in seconds), no big mixer bowl, beater and dough hook to wash!

I have been using Living Cookbook for years! I love it and have literally thousands of recipes. clickety

I can only offer that I have had my Bamix for several years and it does everything I need, it seems to be heavy duty enough for most any task.

I stopped wearing colognes and perfumes years ago. Everything seemed just too strong for the workplace as well as around food. I particularly dislike smelling anything perfum-ey while dining. Thank goodness it seems that most women I come into contact with have done the same. Remember when you walked into a department store and were rushed by sales girls pushing perfume samples at you and threatening to spray you with scent? It's probably different for those who live in fashion forward big cities, I'm sure.

Those of you who make candied lemon peel: Have you seen this? Hip Pressure Cooking

Can anyone help me find an old thread about the very best chef spoon? Thjere's a site somewhere where one can order one or more of these 'perfect spoons'. I searched everywhere I could think of without success. Anyone?

Most times I just use a square of wax paper to put my utensil on; then it can just be thrown away. http://www.amazon.com/gp/product/B004NG8Y7I/ref=pd_lpo_sbs_dp_ps_3?pf_rd_p=1944687742&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B00BQWPWYK&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=02P4C4HF2WDWVPXGC431